Sydney Markets Fresh Fruit Vegetable & Flower Report
24 - 30 April 2017
Australians enjoy around 70,000 tonnes of mandarins throughout the April-October local season. The first of the seasons Imperial mandarins are harvested from the Gayndah area. This year’s Imperial mandarin crop is sweet eating and the quality excellent. New season mandarins are $2.50-$5 a kilo, depending on size.
Pomegranates firm, leathery outer casing holds hundreds of glistening jewel-like arils that are sweet, juicy and nutritious. Cut fruit is half and hold fruit over a bowl to scoop out the arils. Discard the white pithy membrane. Store peeled fruit in a jar in the fridge for up to 5 days. Pomegranates are $3-$5 each depending on size and quality.
Custard apples soft, creamy white flesh is super sweet. And teams deliciously with tangy flavours like citrus and passionfruit. Fold seeded custard apples pulp through natural yoghurt and toasted muesli. Both the African Pride and Pink Mammoth varieties are in season, depending on size and variety custard apples are for $6-$10 a kilo.
It’s a bumper time for freshly harvested apples. Perfect for a healthy snack and offering loads of potential for autumn desserts, apples depending on variety and size apples are $3-$8 a kilo.
Plump with juice and bursting with sweetness autumn is the peak season for Aussie grown grapes. Seedless grape are a popular choice with the Crimson and Thompson seedless grapes the perfect choice for school lunch boxes and healthy snacking $3-$9 kilo.
Take a fresh look at curvaceous and flavourful pears. Select from Williams, Packham, Buerru Bosc, Corella and the extra juicy and crisp Australian grown Asian style Ya pear. Pears team deliciously with cheese, add sweetness to a salad, make elegant desserts and are idea for a lunch box snack. Depending on variety expect to pay $3-$7 a kilo.
Autumn is chestnut time. Cut a split in each chestnut then roast for 20 minutes in a hot oven, remove from the oven, cool slightly and peel will still warm. Toss roasted and peeled chestnuts with Brussels sprouts for a tasty side dish, with roasted vegetable or through a salad. Chestnuts are $6-$15 a kilo, depending on size and variety.
Victoria grown fennel is white, crisp, flavoursome and super value at $2-$3 a bulb. Delicious served shredded in an autumn salad like this fennel, feta and pomegranate salad or whip up a tasty Watercress, green apple & smoked salmon salad.
Lebanese cucumbers are a choice buy this week at $2-$4 a kilo. Homemade tzatziki is the best. Try this quick and easy recipe.
A delightful array of Asian vegetables can be found at your local greengrocer. Add a delicious crunch and goodness to your stir-fries by adding a bunch of choy sum or pak choy. Asian greens are $2-$2.50 a bunch. Here’s our pick for a quick midweek meal Asian greens, seed & tofu stir-fry.
Victorian grown Brussels sprouts are a fabulous buy at $4-$6 a kilo. Shred Brussels sprouts and add them to a stir-fry.
Avocados contain ‘good’ unsaturated fat and are the richest source of vitamin E of all fruits and vegetables. Avocados are $2.50-$5 each, depending on variety and size.
Jerusalem artichokes - flesh, crisp white flesh with a sweet nutty flavour are similar to water chestnuts. Peel and chop then place in acidic water, to depend oxidisation them the crisp flesh to stir-fries, salads or spring rolls. They made a rich creamy soup with teamed with leeks. Jerusalem artichokes are selling for $8-$10 a kilo.
Versatile celery is a $3-$4 a bunch depending on size. The best way to keep celery is to remove the bulb and leaves and store the stems in an air tight plastic container, in the refrigerator. Celery teams well with blue cheese, mayonnaise, salt, eggs, potatoes, apples and oranges.
Firm, papery skinned brown onions are full of flavour. Perfect for a bowl of nourishing French onion soup or add them to a roast or casserole. Brown onions are $2-$3 a kilo, depending on size.
The quality and range of autumn blooms is enchanting, this week you could fill your vase will, kale, anthurium, marigold, calla lily, local disbud chrysanthemums,, gerberas, stock, local roses, snap dragon, hyacinth, tulips, celosia, gum nuts, freesia, sunflower and pink ice protea. Team with greenery like silver dollar gum, viburnum or glossy magnolia leaves. Discover what flowers Master Chef Winner Julie Goodwin loves.
For more information, recipes and stories visit Sydney Markets blog.
Prices quoted in this report are only relevant for the week of the report. All prices are estimates only as prices vary depending on variety, size and quality of produce and the trading area. For further information please contact Sue Dodd, Retail Support Manager on tel 0438 725 453.
Published On 2017-04-25 00:30:00Print Page